Our 50 Best Shrimp Recipes Will Turn You Into a Seafood Master

The essential ways to cook the U.S.'s most popular seafood.

Delicate, briny, and sweet, it's no surprise shrimp are the most popular seafood to cook in the United States. While a great shrimp recipe may call for little more than lemon and butter, we've collected our 50 best recipes with shrimp to show off just how delicious this crustacean can be.

Shrimp scampi, paella, shrimp cocktails, and dumplings just scratch the surface. They're also the perfect thing to add to your crawfish boil. Shrimp cooks quickly and takes just a bit of time to prepare. Learn how to de-vein shrimp and you can get to making your favorite shrimp recipes in no time. But save those shrimp shells! They add the perfect hit of shrimpy flavor to your seafood soups, shrimp stocks, and cooking oils.

Shrimp is perfect for fried dishes as the crunch gives way to tender, succulent meat inside. Shrimp tempura is an incredibly popular dish but with our guide to perfect tempura, it is just as easy to make at home. Tiger shrimp, white shrimp, pink shrimp, and even prawns—there are so many kinds of shrimp to choose from and they all have distinctive tastes. We've rounded up our absolute best shrimp recipes here.

steamed mixed shellfish dumplings

Steamed Mixed Shellfish Dumplings

In China, this combination of shrimp, scallops, and crab is a special-occasion dumpling filling. The clean flavor and slippery texture of the shellfish are unobscured by any filler. Serve steamed dumplings directly from the bamboo steamers, since their delicate wrappers can break in transfer. Get the recipe for Steamed Mixed Shellfish Dumplings »Heami Lee
seafood soup with ginger and yuzu kosho

Seafood Soup with Ginger and Yuzu Kosho

Flavored with wine and aromatics, this broth is similar to a nage or poaching liquid—you only need a shallow pool of it in each bowl. The broth features red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, which adds a round, tart flavor that is hard to replace. In a pinch, add a little more chile and lime zest. If head-on shrimp are hard to find—or you'd rather not fight with fish heads on New Year's Eve—nix them for more shelled shrimp. Get the recipe for Seafood Soup with Ginger and Yuzu Kosho »Christina Holmes
chicken prawn curry

Chicken and Prawn Curry

Characteristic of the region's curries, this intensely spicy one from chef Kevin Joseph of Durban's The Oyster Box hotel gets its heat not from chiles, but pastes made of fresh garlic, ginger, and onions, plus lots of curry powder. Though not cooked long, the sauce is rich and thick thanks to heaps of ground spices and unsweetened coconut cream. Get the recipe for Chicken and Prawn Curry »Crookes & Jackson
Sprouted Seed and Grain Salad with Spiced Prawns

Sprouted Seed and Grain Salad with Spiced Prawns

This hearty grain and seed salad is perfect for lunch, as the quinoa, buckwheat, and sunflower seeds luxuriate in a lemon dressing with mandarin-sauced shrimp. Get the recipe for Sprouted Seed and Grain Salad with Spiced Prawns »Ryan Liebe
Pickled Shrimp with Satsuma (close up)

Pickled Shrimp with Satsuma

Bittersweet satsumas, a citrus fruit native to Louisiana, brighten these pickled shrimp, which chef Justin Devillier of New Orleans' La Petite Grocery spikes with Korean chile flakes. Substitute tangerines or any orange-related citrus and crushed red chile flakes, if necessary. Get the recipe for Pickled Shrimp with Satsuma »Christina Holmes
Stir-Fried Shrimp and Long Beans with XO Sauce

Stir-Fried Shrimp and Long Beans with XO Sauce

I like the shadows in this photo, and how it's abstract but warm and inviting. This dish included an ingredient I wasn't too familiar with—XO sauce—so I wanted the image to drag you in and make you want to learn more about it. Get the recipe for Stir-Fried Shrimp and Long Beans with XO Sauce »Matt Taylor-Gross
Prawns with Edamame Slaw and Carrot Miso Sauce

Prawns with Edamame Slaw and Carrot Miso Sauce

Carrot juice and white miso make a sweet umami dressing for jumbo prawns and a spicy slaw of radish and edamame in this recipe adapted from chef Ryan Edwards of Appellation restaurant in Barossa, Australia. Get the recipe for Prawns with Edamame Slaw and Carrot Miso Sauce »Matt Taylor-Gross
Philippine Noodle Stir-Fry (Pancit Bihon)

Philippine Noodle Stir-Fry (Pancit Bihon)

"Eating this dish makes me feel like I'm at home. It's my mom's specialty, and I remember helping her prep this as a child. It is served at every party [my family throws] and is eaten on its own for merianda, the Filipino equivalent of British Tea Time." – Leah Cohen of Pig & Khao Get the recipe for Philippine Noodle Stir-Fry (Pancit Bihon) »Matt Taylor-Gross
Philippine Paella

Philippine Paella

Part Spanish, part Filipino, made with rich coconut milk and hard-cooked eggs for garnish. Get the recipe for Philippine Paella »Matt Taylor-Gross
Grilled Shrimp

Grilled Shrimp and Roasted Peppers

This lighter shrimp salad recipe is a substitute for the more traditional, but heavier, Italian roasted-eel salad. Roasting large red bell peppers adds a smokier element to the tangy, cured shrimp. Get the recipe for Grilled Shrimp and Roasted Peppers »Matt Taylor-Gross
Grilled Shrimp Summer Rolls

Grilled Shrimp Summer Rolls

Juicy mango, buttery avocado, and lightly charred sweet shrimp get packed into rice paper along with crispy cabbage and cucumber for a summer appetizer that hits all the right textural notes. Prep the spicy, tart dipping sauce ahead to give the flavors time to meld. Get the recipe for Grilled Shrimp Summer Rolls »Matt Taylor-Gross
Sour Curry Soup with Shrimp

Sour Curry Soup with Shrimp

Light, tangy, and cooked with a modest amount of heat and any available seafood and fresh vegetables, kaeng som is an elemental and satisfying dish, and this curry from Pok Pok's Andy Ricker is an easy recipe to master. Learn to make the shrimp-enriched broth, which leads with tart, pungent flavors but also delivers measured amounts of sweetness, salt, and spice, and you'll begin to understand the balance in Thai cooking. Get the recipe for Sour Curry Soup with Shrimp »Joseph De Leo
Grilled Watermelon, Avocado, and Shrimp Salad

Grilled Watermelon, Avocado, and Shrimp Salad

Grilling makes everything better—watermelons get even sweeter from the flames, shrimp gets crisp and plump, and avocado turns deliciously smoky. Get the recipe for Grilled Watermelon, Avocado, and Shrimp Salad »Farideh Sadeghin
Sautéed Squash Shrimp Coconut

Sautéed Squash and Shrimp with Coconut Milk and Chiles

Similar to an unripe mango or green papaya, julienned squash has a slightly "green" flavor that pairs well with the classic Thai flavors in this quick, brothy dish. Get the recipe for Sautéed Squash and Shrimp with Coconut Milk and Chiles »Matt Taylor-Gross
Soba Noodle Salad with Miso and Grilled Prawns

Soba Noodle Salad with Miso and Grilled Prawns

A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »Farideh Sadeghin
Stone Crab Claw and Shrimp Cocktail

Stone Crab Claw and Shrimp Cocktail

When preparing this recipe, be sure to remove the arms from the claws. The homemade cocktail sauce incorporates Tabasco and freshly grated horseradish for an extra kick, but any good commercial brand may be substituted, if you like. Get the recipe for Stone Crab Claw and Shrimp Cocktail »Roger Sherman
Shrimp Cocktail with Avocado

Shrimp Cocktail with Avocado

Large poached shrimp are dressed in an herbed mayonnaise and served on a bed of lettuce and avocado in this refreshing take on the traditional hors d'oeuvre. Get the recipe for Shrimp Cocktail with Avocado »Maxime Iattoni
BBQ Shrimp With Lemongrass

BBQ Shrimp With Lemongrass

Chef Seppi Rengli created this dish while at New York's Sea Grill restaurant, using lemongrass in the marinade, then skewering the shrimp with the stalks to add extra flavor.Dana Gallagher
Shrimp Cocktail

Shrimp Cocktail Veracruz Style

The word salpicon, which comes from the Spanish sal, salt, and picar, to chop, refers, in classic French cooking, to a mince of poultry, game, or vegetables bound with a sauce. In Mexico, however, it can mean anything from a shredded beef salad in the north to this citrusy shrimp appetizer we found—served with Salsa Verde—at Restaurante Doña Lala in Tlacotalpan.Maura McEvoy
New Orleans Barbecue Shrimp

New Orleans Barbecue Shrimp

The best part of this dish is the sauce and bread; the shrimp come second. Use fresh head-on shrimp if you can find them (remember to remove the eyes before cooking, as they will turn the sauce black). This dish was created by chef Jason Gronlund, the executive chef for Tabasco. Get the recipe for New Orleans Barbecue Shrimp »Debbie Snow
Shrimp

Maque Choux and Shrimp

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander's Palace in New Orleans. Get the recipe for Maque Choux and Shrimp »Landon Nordeman
cheese shrimp grits, shrimp and grits

Shrimp and Grits

Coarse stone-ground grits lend texture and robust flavor to a classic, cheesy dish with sweet shrimp and smoky bacon. Get the recipe for Shrimp and Grits »André Baranowski
Shrimp Ceviche

Shrimp Ceviche

In this ceviche, mild and slightly sweet aji dulce peppers combine with vibrantly hot habaneros to create an intensely flavored dish. Get the recipe »Andrea Baranowski
Shrimp Ravioli with Spinach and Ginger

Shrimp Ravioli with Spinach and Ginger

Store-bought wonton wrappers are perfect for making filled pastas like these light, shrimp-filled ravioli. Get the recipe for Shrimp Ravioli with Spinach and Ginger »Andre Baranowski
Shrimp with Tomatoes and Feta (Garides Saganaki)

Shrimp with Tomatoes and Feta (Garides Saganaki)

The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this dish, shrimp is topped with crumbled feta and broiled. Get the recipe for Shrimp with Tomatoes and Feta (Garides Saganaki) »Todd Coleman
Tom Yum Goong

Tom Yum Goong

Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992). Get the recipe for Tom Yum Goong »Todd Coleman
Cajun Shrimp Salad

Cajun Shrimp Salad

Grilled and smoked shrimp are bound by a spicy cream cheese dressing in the Cajun shrimp salad at Hoover's Cooking in Austin. Get the recipe for Cajun Shrimp Salad »Michael Kraus
Shrimp With Spicy Herb Butter

Shrimp With Spicy Herb Butter

The best way to enjoy this sweet Gulf shrimp dish, adapted from Donald Link's Down South (Clarkson Potter, 2014), is with drawn butter for dipping. Get the recipe for Shrimp With Spicy Herb Butter »Andre Baranowski
Shrimp Satay (Satay Udang)

Shrimp Satay (Satay Udang)

Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Get the recipe for Shrimp Satay (Satay Udang) »Todd Coleman
Shrimp and Pea Shoot Dumplings (Har Gow)

Shrimp and Pea Shoot Dumplings (Har Gow)

These traditional shrimp dumplings are encased in har gow dough, glutinous dumpling skins that are opaque when raw and become luminously translucent once cooked. Get the recipe for Shrimp and Pea Shoot Dumplings »Maxime Iattone
Don Pepe's Chiles de Árbol Salsa and Guacamole

Shrimp Tacos

Every element of this taco—inspired by those at Don Pepe Taqueria in Fresno—is amped up, from the red rice simmered in a blend of chicken stock and puréed tomatoes to the quick-marinated shrimp. Use large flour tortillas as tacos or wrap them into a burrito. Get the recipe for Shrimp Tacos »Dylan + Jeni
Shrimp and Rice Pilaf (Machbuss Rubian)

Shrimp and Rice Pilaf (Machbuss Rubian)

Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp. Get the recipe for Shrimp and Rice Pilaf (Machbuss Rubian) »Jason Lowe
Pickled Shrimp

Pickled Shrimp

Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version, frozen raw shrimp are a fine substitute for fresh. Get the recipe for Pickled Shrimp »Todd Coleman
Wok-Fried Shrimp with Garlic

Wok-Fried Shrimp with Garlic

Head-on shrimp, quickly stir-fried with garlic, are sweet, spicy and succulent. Serve over rice for an easy weeknight dinner. Get the recipe for Wok-Fried Shrimp with Garlic »James Fisher
dumplings, shrimp dumpling recipe

Har Gao (Shrimp Dumplings)

These delicious Malaysian dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. Get the recipe for Har Gao (Shrimp Dumplings) »Todd Coleman
Frutti di Mare

Seafood Pasta

The recipe for this shellfish-laden pasta comes from chef Michael Chiarello. Get the recipe for Seafood Pasta »Michael Kraus
Shrimp Scampi

Shrimp Scampi

This simple, delicious seafood pasta, full of flavor from garlic, shallots, and red chile flakes, is a staple of Italian-American restaurants. etG the recipe for Shrimp Scampi »Todd Coleman
Tostones

Tostones con Camarones Guisados (Plantain Fritters with Stewed Shrimp)

In this recipe, simple fried plantains are topped with a bright shrimp and tomato sauce. Get the recipe for Tostones con Camarones Guisados »Penny de los Santos
Shrimp and Herb Canapés

Shrimp and Herb Canapés

Slices of shrimp make a colorful garnish for delicate canapés spread with a seasoned butter pureed with additional shrimp. Get the recipe for Shrimp and Herb Canapés »Todd Coleman
Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino)

These pancetta-studded shrimp are ready in minutes. Serve them with extra bread to mop up the garlicky wine sauce. Get the recipe for Shrimp with Pancetta and Rosemary (Gamberi al Rosmarino) »Todd Coleman
Sweet and Sour Shrimp

Gan Shao Xia (Sweet and Sour Shrimp)

Delightfully sweet and tangy, these Shanghainese shrimp take under ten minutes to prepare. See the recipe for Gan Shao Xia »Todd Coleman
Shrimp

Langoustine Pasta

Chef Paul Bartolotta uses sweet langoustines for this simple, flavorful pasta dish. Get the recipe for Langoustine Pasta »Todd Coleman
Cane Glazed Shrimp

Cane Glazed Shrimp

Lighter and less bitter than molasses, cane syrup is a natural sweetener that lends a subtle caramel flavor to these grilled shrimp, spiced also with Worcestershire and cayenne. The glaze does double duty here as a dipping sauce for the shrimp. Get the recipe for Cane Glazed Shrimp »Todd Coleman
Pasta and Shrimp Casserole (Camusclim)

Pasta and Shrimp Casserole (Camusclim)

This creamy-but-zesty pasta casserole combines shrimp, melted cheese, and béchamel. Get the recipe for Pasta and Shrimp Casserole (Camusclim) »James Oseland
Tostadas

Tostadas de Camaron Seco (Shrimp Tostadas)

A mix of dried shrimp, eggs, and tangy achiote makes an intensely savory topping for fried tortillas in this simple dish, eaten as an appetizer or snack in coastal Oaxaca. Get the recipe for Tostadas de Camaron Seco »Todd Coleman
Michelada con Camarones

Michelada con Camarones (Spicy Beer Cocktail with Shrimp)

This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night. Get the recipe for Michelada con Camarones (Spicy Beer Cocktail with Shrimp) »Todd Coleman
Camaron Seco

Salsa con Camaron Seco (Oaxacan Shrimp Pico de Gallo)

In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo. Get the recipe for Salsa con Camaron Seco »Todd Coleman
Vatapa

Vatapa (Brazilian Shrimp Stew)

An adaptable stew from the Brazilian state of Bahia, Vatapa gets its luxurious texture and signature floral notes from coconut milk and palm oil. Get the recipe for Vatapa »Todd Coleman
Shrimp Fritters (Tortillitas de Camarones)

Shrimp Fritters (Tortillitas de Camarones)

These crisp-edged fritters get their earthy flavor from chickpea flour. Get the recipe for Shrimp Fritters (Tortillitas de Camarones) »Todd Coleman
Peel-and-Eat Shrimp with Herb Aioli

Peel-and-Eat Shrimp with Herb Aioli

An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful appetizer. Get the recipe for Peel-and-Eat Shrimp with Herb Aioli »Todd Coleman